Herring Chokers: New Brunswick's Nickname Origin

People from New Brunswick, Canada, are sometimes called herring chokers. The term is derived from the stereotype that people from the Maritimes only eat fish, specifically herring. It is also said to refer to Scandinavian settlers who fished for herring and used them as a staple in their diets. The choking part of the nickname may refer to the act of removing the fish from nets by their gills, or simply to eating large amounts of herring.

Scandinavian settlers ate herring as a staple

Scandinavian settlers are known to have eaten herring as a staple, and the fish has been a key part of Scandinavian cookery for centuries. Herring is a small, oily fish with a distinctive flavour and is often cured, pickled, or fried. The many ways to prepare herring include:

• Pickling, either in a brine of sugar and vinegar or in a glass jar with salt, sliced onions, carrots, horseradish root, and ginger.
• Smoking, either hot or cold smoked.
• Salting, a classic way to deal with large amounts of herring.
• Baking in a clay pot with onion rings, thinly sliced potatoes, and cream.
• Frying, grilling, or baking fresh herring.

Herring is also eaten raw, broiled, steamed, or fried. It is often served with mustard sauce, sour cream, onions, and grainy bread. The Swedish term for herring, "sill", is different from the word for other fish, "fisk", indicating its special status in the Swedish language and culture.

Removing herring from nets by their gills

People from New Brunswick , Canada, are sometimes referred to as 'herring chokers'. This nickname is derived from the stereotype that people living in the Maritimes only eat fish, herring in particular.

Step 1: Prepare the Herring

Place the herring on a clean cutting board. Use a sharp fillet knife to make a shallow incision behind the gills, cutting down to the backbone. Be sure to use a gentle hand to avoid damaging the flesh.

Step 2: Remove the Head

Use kitchen shears or a knife to carefully remove the head of the herring. This will make it easier to access the fillet and remove the bones.

Step 3: Fillet the Herring

With the head removed, it's time to fillet the herring. Insert the fillet knife along the backbone and carefully slice towards the tail. Use smooth, steady strokes to separate the flesh from the bones. Repeat this process on the other side of the fish to obtain two fillets.

Step 4: Remove the Rib Cage

Use the kitchen shears to cut along the rib bones and remove them from the fillet. This ensures that your herring fillet is boneless.

Step 5: Rinse and Dry the Fillets

Rinse the herring fillets under cold water to remove any remaining scales or bones. Pat them dry with a paper towel.

Now you have successfully removed the herring from the nets by their gills. You can use these fillets in a variety of dishes, such as grilled, baked, or pickled herring.

Eating herring in vast quantities

Herring is a nutritious food packed with vitamins and minerals, and is especially rich in omega-3 fatty acids, vitamin B12, protein, and iron. It is also a good source of calcium if the bones are eaten. This has not gone unnoticed, and people have been eating herring in vast quantities for millennia.

Herring is believed to have been a staple food source since at least 3000 B.C. and has played a pivotal role in the history of marine fisheries in Europe. It is often salted, smoked, or pickled, and can be pan-fried, grilled, sautéed, boiled, or broiled. In the Philippines, dried herring is commonly eaten for breakfast, along with garlic rice and eggs. In Scotland, a popular way to prepare herring is to fillet it, coat it in seasoned pin-head oatmeal, and fry it in a pan with butter or oil. It is usually served with crushed, buttered, and boiled potatoes. In Sweden, Baltic herring is fermented to make a dish called surströmming, which can be hard-fried/smoked and is known as sotare. In Southeast Alaska, a traditional method of collecting herring eggs involves cutting western hemlock boughs and placing them in the ocean before the herring arrive to spawn. The fertilised eggs stick to the boughs and are then collected and briefly boiled. They can be eaten plain or used in herring egg salad.

Herring is also popular in Scandinavian and Northern European regions, where it is often pickled. Commercial producers and home chefs use a two-step process to prepare pickled herring: first, the fish is cured with salt to extract water, then the salt is removed, and the herring is soaked in a brine made from vinegar, salt, and sugar, with additional spices such as peppercorns, bay leaves, and raw onions. In the Netherlands, raw herring from the spring and summer catches, known as Hollandse Nieuwe, is traditionally eaten with raw onion and is only available seasonally. In Norway, salted herring is a significant business and is the basis for several dishes, such as spekesild.

Despite the many ways to prepare and consume herring, there are some obstacles to its popularity in certain regions. For example, Americans generally show little interest in eating small, oily fish with numerous bones, even though the bones in herring are small enough to be eaten. Regulatory hurdles in places like the San Francisco Bay Area have also impeded efforts to develop a local market for whole, fresh herring. However, some chefs and seafood advocates are trying to change perceptions and promote the environmental and health benefits of consuming small fish like herring.

People from Galway, Ireland, were also called herring chokers

Herring was a staple in the diets of Scandinavian settlers in the Maritime Provinces of eastern Canada, including New Brunswick, Nova Scotia, and Prince Edward Island. The term "herring choker" is derived from the stereotype that people in these provinces only ate fish, specifically herring. The nickname is commonly associated with New Brunswick, but it can also refer to people from any of the three provinces.

In addition to "herring chokers," people from Galway, Ireland, are also referred to as Connies, the Tribesmen, or the Galway Blazers. Similarly, people from other counties in Ireland have their own unique nicknames. For example, people from Cork are called "Lee-siders," "Bottle Stoppers," or "Donkey Eaters", while those from Antrim are known as "Glens."

These nicknames often reflect the history, culture, or geographical characteristics of the region. In the case of Galway, its fishing heritage is highlighted by the "herring chokers" moniker, while other nicknames like "the Galway Blazers" may allude to different aspects of the region's identity.

While the term "herring choker" is primarily associated with Canada's Maritime Provinces and Galway, Ireland, it has also been used to describe individuals of Scandinavian descent in landlocked areas, such as the state of Minnesota in the United States. This usage of the term references the traditional Scandinavian method of removing herrings from fishing nets.

It's unclear why New Brunswickers are called herring chokers

Interestingly, the term "herring choker" is not unique to New Brunswick and has also been used to refer to individuals of Scandinavian descent in other parts of North America, such as Minnesota, and people from County Galway, Ireland. In the case of Minnesota, the term is believed to originate from the practice of squeezing herring through gill nets, similar to the explanation regarding Scandinavian settlers in New Brunswick.

While the origin of the term remains obscure, it has become a colloquial demonym specifically associated with the people of New Brunswick, one of the Maritime Provinces of Canada. Demonyms are names given to residents of a particular place, and they often provide insight into the history, culture, or characteristics of that region. In the case of New Brunswick, the "herring choker" moniker has persisted despite its unclear origins, becoming a distinctive label for the people of this province.

It's worth noting that attitudes towards nicknames like "herring choker" can vary. While some may embrace it as a source of pride or a playful part of their cultural identity, others may find it offensive or derogatory. Perspectives on nicknames can change over time, influenced by evolving social norms and sensitivities. As such, it's important to approach these labels with respect and consideration for the perspectives of those being labelled.

Frequently asked questions